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Chicken chili on the stove

This hearty mixture will chase away the winter blues.

BY PAT EVANS // PHOTO BY STACY FEYER-SALO

Winter is a great time to spice up dinner, or a weekend lunch, with some chili.

But rather than a traditional beef-and-bean-driven recipe, consider a hearty white chicken chili to pull through a dreary, snowy day in the depths of winter.

Ingredients 2 tablespoons olive oil 1 diced yellow onion 1 small can diced green chilis 1 diced jalapeño 32 ounces of chicken broth 1 can cream of chicken soup 2 pounds chicken breast tenderloins 3 cans of white beans of chef’s choice (navy, cannellini, pinto, etc.) 1 tablespoon of cumin 1 teaspoon chili powder 1 teaspoon garlic powder Juice of 1 lime Optionals: 1 diced squash or zucchini, bag of frozen corn; red chili pepper and cayenne pepper (if you like it spicy.) Toppings Anything you like on chili! Sour cream, tortilla chips, lime wedges, avocado, jalapeño slices, cheeses — shredded or cojita.

Preparation Heat a large pot, add olive oil. Saute onion and peppers (other veggies if using after about 5 minutes) Add broth, soup, spices and lime juice. Stir well. Drain beans and add them.Add chicken tenderloins and let simmer for six to eight hours (can be done in crockpot with other ingredients.) Shred chicken with a fork. Serve with toppings.